Scientia Agricultura Sinica

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Characterization of Chilled Mutton by ATP From Different Sources

SU YuanYuan1ZHANG DeQuan1GU MingHui1ZHANG ChunJuan1,2LI ShaoBo1ZHENG XiaoChun1,*CHEN Li1,*   

  1. 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing/Ministry of Agriculture and Rural Affairs, Beijing 100193; 2School of Food and Wine, Ningxia University, Yinchuan 750021 
  • Published:2022-06-24

Abstract: 【ObjectiveTo explore a new method for predicting the freshness of chilled mutton, the changes of adenosine triphosphate (ATP in meat, microbial ATP and ATP of meat surface) from different sources during storage were systematically studied, then the ATP that could characterize the change of chilled mutton was screened, and finally the prediction models for the total viable counts and volatile base nitrogen were established. MethodsThe longissimus dorsi muscle of Small Tailed Han sheep was stored in air sealed packaging at 0℃ for 0,1,3,5,7,9,11,13,15,17 and 21 days, respectively. The freshness indexes (pH, color, volatile base nitrogen, total viable counts) and ATP from three sources (ATP in meat, microbial ATP, and ATP of meat surface) of chilled mutton were analyzed during storage. The changes of ATP from different sources were evaluated, and the predictive models of freshness indicators were built. The freshness index of total viable counts and volatile base nitrogen in chilled mutton showed an upward trend during storage, and both exceeded the national standard limit after 17 days; the ATP in meat showed a decreasing trend, while the microbial ATP and the ATP of meat surface were increased, which was consistent with the change trend of the freshness index; The correlation coefficients (R) between ATP in meat, microbial ATP, ATP of meat surface and total viable counts, total volatile base nitrogen were-0.399, 0.910, 0.943 and -0.357, 0.725, 0.907 respectively. The optimal model for predicting the total viable counts in chilled mutton by ATP of meat surface was Boltzmann, which the formula was TVClog cfu/g=7.649-4.069/(1+exp(x-5.807)/0.632)), (R2 =0.903, P<0.001), and the optimal model for predicting total volatile base nitrogen in chilled mutton by ATP of meat surface was Expedc1, which the formula was TVB-Nmg/100g=2.493*exp(x/3.745)+3.057 (R2=0.888, P<0.001). ConclusionThe results showed that the ATP of meat surface of chilled mutton had the significant positive correlations with the total viable counts and volatile basic nitrogen, and then confirmed that the ATP of meat surface could be used as an indicator to characterize the freshness of chilled mutton. The optimal prediction model of the total viable counts and volatile base nitrogen could provide a new idea for rapid detection of chilled mutton freshness.

Key words: chilled mutton, ATP of meat surface, Prediction model, Freshness

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